Ask someone to name a spicy Mexican pepper and chances are they'll say "jalapeño" first. Yet there are still many misconceptions about this popular chili pepper. Is a red jalapeño spicier than a green one? Is chipotle a different pepper? And how do you use jalapeño granulate in the kitchen?
In this guide you will discover everything about the jalapeño: from its origin and flavor to the differences between the green and red variants. You will also read when to choose fresh jalapeño, when dried granulate is more convenient, and which dishes pair perfectly with this versatile pepper.
What is a jalapeño?
The jalapeño is a medium-hot chili pepper from Mexico and belongs to the species Capsicum annuum. The name refers to the Mexican city of Xalapa (formerly written as Jalapa), where the pepper has been cultivated for centuries.
What makes the jalapeño so popular is the combination of flavor and heat. While some chili peppers mainly add a lot of heat, jalapeño also brings a fresh, slightly fruity and spicy flavor. That makes it a pepper that not only adds heat but especially gives a dish more depth.
Today you can find jalapeño all over the world in tacos, nachos, pizzas, burgers, barbecue dishes, marinades and sauces. It is also popular as a dried granulate because you can easily add the desired amount of heat without having to keep fresh peppers on hand.
How hot is a jalapeño?
On the Scoville scale a jalapeño scores on average between 2,500 and 8,000 SHU (Scoville Heat Units). That makes it clearly hotter than a bell pepper, but considerably milder than, for example, a cayenne or habanero pepper.
That makes jalapeño an ideal entry-level pepper for many people. The pepper adds warmth and character to a dish without the heat completely overpowering the other flavors.
How hot a jalapeño ultimately tastes depends on several factors. Amount of sun, the cultivar and the moment the pepper is harvested all influence the final spiciness.
Green and red jalapeño: what is the difference?
A frequently asked question is whether green and red jalapeños are different pepper varieties. That is not the case. It is the same pepper, only at a different stage of ripeness.
A green jalapeño is harvested while still unripe. As a result it has a fresh, spicy flavor with a subtle bitterness. That fresh flavor fits excellently with dishes where the pepper should provide a lively accent, such as salsas, guacamole, tacos and salads.
If the same pepper remains on the plant longer, it slowly turns red. During this ripening process the natural sugars develop further, resulting in a somewhat fuller and rounder taste. A red jalapeño therefore has a slightly sweet undertone and is on average a bit spicier than the green variant. It comes into its own in barbecue dishes, stews, spicy sauces and rich marinades.
Although the flavor differs, you can use both variants interchangeably in most recipes. Which you choose mainly depends on the taste you want to achieve.
Jalapeño or chipotle?
Chipotle and jalapeño are often confused. That's not surprising, because chipotle is made from exactly the same pepper.
The difference lies in the processing. For chipotle fully ripe red jalapeño peppers are slowly dried and traditionally smoked. That changes not only the texture, but above all the flavor profile.
Where a regular jalapeño tastes fresh, slightly fruity and spicy, chipotle has a deep smokiness that goes excellently with barbecue dishes, chili con carne and slow-cooked stews.
Use jalapeño when you mainly want to add some extra heat and freshness. If you are looking for a pronounced barbecue or smoky flavor, chipotle is often the better choice.
Tip: Also read our blog about chipotle pepper in which we explain in detail how this remarkable flavoring is made and used.
What do you use jalapeño for?
Although jalapeño is inextricably linked to Mexican cuisine, the pepper is much more versatile than many people think.
A pinch of jalapeño granulate gives a homemade salsa or guacamole just a bit more kick, but it also works excellently in minced meat for burgers or tacos. Mix it into a marinade for chicken or shrimp, add it to a barbecue rub or stir it into creamy mayonnaise for a spicy dip.
Pizzas, loaded fries, chili con carne and casseroles also gain more character by adding a little jalapeño. Thanks to its fresh flavor, the pepper also combines surprisingly well with creamy ingredients like avocado, cream cheese, sour cream and cheese.
Precisely because jalapeño is not extremely hot, you can use it in many different dishes without it taking center stage.
Why choose jalapeño granulate?
Fresh jalapeño is delicious, but not always available and also has limited shelf life. Dried jalapeño granulate is therefore a practical alternative for anyone who cooks regularly.
The granulate has a long shelf life, is easy to dose and provides a consistent flavor. During cooking it absorbs moisture, allowing the heat to distribute nicely through the dish. That makes it ideal for spice blends, marinades, sauces and minced meat preparations.
At Natural Spices both green jalapeño granulate and red jalapeño granulate are available. This way you can easily choose the flavor that best matches your dish.
Jalapeño in Mexican cuisine
In Mexico jalapeño is much more than just a spicy topping. The pepper is an important component of countless traditional dishes. It is processed in fresh salsas, used in stuffed peppers (jalapeño poppers), finely chopped through tacos and burritos or added to stews for extra depth.
Pickled jalapeño is also extremely popular. The combination of sour, salty and spicy makes it a fresh counterpoint to rich dishes with cheese or slow-cooked meat.
Are you a fan of Mexican cuisine? Then also check out our blog about Mexican salsas and guacamole, where you will find inspiration to get started at home.
Storing jalapeño
Store dried jalapeño granulate preferably in a dry, cool and dark place in a well-sealed container. This preserves flavor, color and aroma for a long time.
If you use fresh jalapeño peppers, they usually keep in the vegetable drawer of the refrigerator for about one to two weeks. You can also freeze them if you want to keep them longer.
Buying jalapeño
Whether you like to cook Mexican, make a spicy barbecue marinade or want to give extra character to a sauce or spice blend: jalapeño is a versatile flavoring that should not be missing in many kitchens.
At Natural Spices you will find both green jalapeño granulate and red jalapeño granulate. Both are easy to dose and suitable for countless dishes, from tacos and burgers to sauces, marinades and barbecue dishes.
Frequently asked questions
1. Is a jalapeño very spicy?
No. Jalapeño is considered a medium-hot chili pepper. It adds noticeable heat to a dish but is palatable for most people. That makes it popular with both novice and experienced lovers of spicy food.
2. What is the difference between green and red jalapeño?
They are the same peppers. Green jalapeño is harvested earlier and has a fresh, spicy flavor. Red jalapeño is fully ripe, slightly sweeter in taste and on average a bit spicier.
3. Is chipotle the same as jalapeño?
Chipotle is made from fully ripe red jalapeño peppers that are dried and smoked. That gives chipotle its characteristic deep, smoky flavor.
4. What do you use jalapeño granulate for?
Jalapeño granulate is ideal for spice blends, marinades, minced meat, barbecue rubs, sauces, chili, pizzas and Mexican dishes. Thanks to the coarse texture it is easy to dose.
5. Can I substitute green and red jalapeño for each other?
Yes. In most recipes you can interchange them without problems. Keep in mind that green jalapeño tastes a bit fresher, while red jalapeño has a slightly fuller and lightly sweeter flavor.
